I once read that over the entrance to some observatory in France is the inscription that “He who discovers a new pasta sauce does more for humanity than anything which will be done here”.
I thought they liked Foie Gras and snails.
The best sauces are today ‘rediscovered’ (i.e., ‘homemade’).
I refuse to enter an Italian restaurant for the purpose of consumption of mass quantities...UNLESS it is known for good meatballs, sausages and/or house baked breads.
I’m done with utterly pathetic experiences. If friends/family want Italian, they know who to approach.
One lone exception in my sphere: Crusco’s Ristorante in Angel’s Camp, CA.
https://cruscos.thaitomseattle.com/
It was highly recommended by family. Not bad - a huge compliment from me - but the prior proprietor/chef- Gil Lusher, now deceased, and his wife Celeste - did it better. But I’d put it on my compulsory long drive list when I’m in the area once again.
You should hear a coworker’s experience this week with a local $40 lasagna...which was literally layered with tomato paste. I warned him about that particular ‘Italian’ eatery...the same one which served my mother Alfredo sauce which was missing the cheese entirely. No joke.